This miso salmon bowl comes together in less than 30 minutes and is healthy, delicious and refreshing.
You all know how much I love salmon, and this miso salmon bowl is a go-to when I’m wanting something refreshing and light, but flavorful and satisfying.
First, prep your aromatics and slice the shallots and garlic.
Make the miso sesame sauce and whisk until smooth, then add in the salmon, garlic, and shallots. Give this a good mix, then add this to a parchment lined pan. Cover and cook for 10 minutes on medium heat.
As this cooks, make the rest of the bowl – smash the cucumbers with the side of your knife and try to get the thin skinned persian cucumbers if possible. Toss this with the sesame soy dressing, along with some chopped cilantro and sesame seeds, and you’ve got an easy, delicious, and refreshing dinner.
I call for steaming the salmon using parchment paper, but you can also poach the salmon in the sauce or even just roast it (directions in the FAQ).
What people have said about this bowl:
More Salmon Bowls you might like:
Furikake Salmon Soba Noodle Salad
Turmeric Salmon with Fresh Herbs
Sauce Vierge on Lemon Steamed Salmon
Pan Seared Salmon with Tomato Kale Pearled Couscous
FAQ – Miso Salmon Bowl
Q: When you steam the salmon, do you turn the heat on first and then load ingredients or load and then turn on?
A: I load the ingredients into the parchment paper first, then turn on the heat. Make sure your heat is on medium and to add wine or water INSIDE the parchment paper to help the steaming process.
Q: What salmon should I use for this recipe?
A: I use either an atlantic or king salmon. You can also use sockeye salmon or even arctic char, but I prefer a fattier, more mild in flavor salmon for this recipe.
Q: How else can I make the salmon besides steaming?
A: If you don’t want to steam the salmon, you can either poach or roast the salmon.
To poach the salmon, cook down raw, unmarinated shallots and garlic first, then add broth and the remaining marinade to the pan. Add the salmon, making sure there is enough broth to cover the fish, and cook for 6-8 minutes on medium heat.
To roast the salmon, take the marinated salmon and shallots and roast at 400F for 8 minutes.
Q: What else can I pair this salmon bowl with?
A: Pair this with a bowl of hot rice, or even a bowl of noodles if you want more carbs in this meal.
How to make this salmon bowl:
1. Prep the shallots and garlic – slice the shallots into thin slices and chop the garlic. Push this to the side of the cutting board and cut the salmon into individual portions if needed.
2. In a medium mixing bowl, add the miso paste, soy sauce, brown sugar, rice wine vinegar, sesame oil, and hot water. Whisk until smooth – the hot water should help with emulsifying the miso paste with the rest of the sauce. Once the sauce is mixed and there are no clumps, add in the salmon, shallots, and garlic. Mix well.
3. To a medium sized pan, add 2 layers of parchment paper. Add a layer of the shallots to the parchment paper, then add the salmon on top of the shallots. Pour the remaining shallots and garlic mixture over the salmon, add the Shao xing wine or water, then seal the parchment paper and cover with a lid. Turn the heat to medium high and cook for 10 minutes on medium.
4. As the salmon is cooking, wash your cutting board and begin to prepare the salad. Using the flat edge of your knife, smash the thin skinned cucumbers. use your fingers to break apart the cucumbers into 1-2″ pieces. They don’t all need to be the same size. Add the cucumbers to a medium sized serving bowl.
5. Slice the cherry tomatoes in half and add them to the cucumbers. Chop the cilantro (if using), and add this to the salad as well.
6. Begin to make the salad dressing by combining in a small bowl, the rice vinegar, soy sauce, sesame oil, sugar, and kosher salt. Give this a slight mix to allow the sugar and salt to dissolve, then pour over the salad. The salmon should be almost finished cooking this point. Give everything a toss, then plate the salad alongside the salmon. Top the salmon with some of the juices in the pan, add some additional cilantro leaves and sesame seeds for garnish.
VIDEO TUTORIAL:
Miso Salmon Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This miso salmon bowl comes together in less than 30 minutes and is healthy, delicious and refreshing.
Ingredients
For the Salmon:
- 12 ounces salmon
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons hot water
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic, chopped
- 3 shallots, thinly sliced
- 1/3 cup shao xing wine – can also substitute white wine or water
For the Smashed Cucumber Salad:
- 4 persian cucumbers or any small thin skinned cucumber
- 1 cup cherry tomatoes – if you can, try and get the freshest ones possible (etc. at a farmers market – they should burst with sweetness)
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- pinch kosher salt
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 tablespoons chopped cilantro (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Prep the shallots and garlic – slice the shallots into thin slices and chop the garlic. Push this to the side of the cutting board and cut the salmon into individual portions if needed.
- In a medium mixing bowl, add the miso paste, soy sauce, brown sugar, rice wine vinegar, sesame oil, and hot water. Whisk until smooth – the hot water should help with emulsifying the miso paste with the rest of the sauce. Once the sauce is mixed and there are no clumps, add in the salmon, shallots, and garlic. Mix well.
- To a medium sized pan, add 2 layers of parchment paper. Add a layer of the shallots to the parchment paper, then add the salmon on top of the shallots. Pour the remaining shallots and garlic mixture over the salmon, add the Shao xing wine or water, then seal the parchment paper and cover with a lid. Turn the heat to medium high and cook for 10 minutes on medium.
- As the salmon is cooking, wash your cutting board and begin to prepare the salad. Using the flat edge of your knife, smash the thin skinned cucumbers. use your fingers to break apart the cucumbers into 1-2″ pieces. They don’t all need to be the same size. Add the cucumbers to a medium sized serving bowl.
- Slice the cherry tomatoes in half and add them to the cucumbers. Chop the cilantro (if using), and add this to the salad as well.
- Begin to make the salad dressing by combining in a small bowl, the rice vinegar, soy sauce, sesame oil, sugar, and kosher salt. Give this a slight mix to allow the sugar and salt to dissolve, then pour over the salad. The salmon should be almost finished cooking this point. Give everything a toss, then plate the salad alongside the salmon. Top the salmon with some of the juices in the pan, add some additional cilantro leaves and sesame seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Quick and easy
- Method: Stovetop
- Cuisine: Asian
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